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Sunday, August 27, 2017

Coconut Chicken Spaghetti Squash


Here is one of the recipes I tried while we were on the Whole30 program.  I changed it up a bit and it is a keeper.


Coconut Chicken Spaghetti Squash

INGREDIENTS
4 - 5 cups cooked spaghetti squash
8 pieces cooked bacon chopped in pieces (more is good)
1 1/2 cups steamed broccoli
2 cups sautéed chicken breast, cut in bite size pieces

Sauce
1 can full fat coconut milk
1 medium egg
1 teaspoon sea salt or to taste
1 teaspoon garlic powder
fresh ground pepper to taste

INSTRUCTIONS

In a saucepan whisk together all the ingredients for the cream sauce.
Heat the sauce on the stove over medium heat. Continue whisking the sauce while it cooks for about 5-8 minutes until it thickens.

In a casserole dish, add the steamed broccoli, chicken, and bacon to the cooked spaghetti squash. Then pour the cream sauce over the casserole.

Heat in the oven on 400F until hot thru OR make it hot in the microwave (everything is already cooked!) then pop it under the broiler to brown the top.



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